🍴Servings: 4 🍽️ Pre: 10 mins 🥓Cook: 40 mins
🥓INGREDIENTS:
- 2 tablespoons unsalted butter
- 1/2 teaspoon smoked paprika
- 1 1/2 cups cubed crusty bread
- 4 slices bacon, chopped
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, chopped
- 4 cups low- sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1/2- inch pieces
- Kosher salt and freshly ground pepper
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas (do not thaw)
- 1/4 cup chopped fresh parsley
🍳INSTRUCTIONS:
Step 1：Preheat oven to 400 degrees F. To make croutons: Melt 1 tablespoon butter and mix with chili powder in bowl. Add bread cubes and stir. Spread on baking sheet and bake until golden, 8 to 10 minutes.
Step 2：Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer to a paper towel- lined plate. Pour all but about 1 tablespoon of fat from the pan into bacon grease saver. Add remaining 1 tablespoon butter, then leeks and garlic; cover and cook until tender, about 5 minutes. Add broth, 2 cups water, potatoes, and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until potatoes are tender, about 10 minutes.
Step 3：Puree half of the soup in a blender (remove the lid to allow steam to escape), then return to the pot. Add the cream and bring to a boil. Add the peas and cook until soft- tender, about 3 minutes. Season with salt and pepper. Serve with croutons, bacon, and parsley.
Chef's Tips
Step 4：When blending hot liquids, let them cool for about 5 minutes before pouring into a blender with only half of the mixture. Cover with lid, leaving one corner open; cover with a kitchen towel to prevent splattering, then blend until smooth.
